Skuds Pasta E Ceci Food

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PASTA E CECI (JAMIE OLIVER)



Pasta E Ceci (Jamie Oliver) image

Make and share this Pasta E Ceci (Jamie Oliver) recipe from Food.com.

Provided by DrGaellon

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, peeled and finely chopped
1 stick celery, trimmed and finely chopped (include celery leaves if possible)
1 garlic clove, peeled and finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 (14 ounce) cans chickpeas, drained and rinsed
3 cups chicken stock or 3 cups vegetable stock
3 1/2 ounces ditalini (or other small soup pasta)
1/2 lemon, juice of
1/2 cup fresh basil or 1/2 cup fresh parsley, leaves picked and roughly chopped
extra virgin olive oil

Steps:

  • Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
  • Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
  • Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.

PASTA E CECI



Pasta e Ceci image

This simple, hearty dish is pure Italian comfort food. Made with double carbs (chickpeas -- the "ceci" -- and ditalini!), it's somewhere between a soup and a pasta, bringing the best qualities of both to one bowl. While it's optional, the Parmesan rind adds a depth of flavor here as well as to other soups and stews, especially vegetarian ones. Whenever you finish a wedge of Parmesan, just wrap the leftover rind well in plastic and keep it in the fridge. The lemon zest and juice add a bright note to the broth that's thickened by mashing some of the chickpeas. If you don't have a potato masher, you can mash the chickpeas against the sides of the pot with a wooden spoon.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil, plus more for drizzling
2 medium carrots, cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
2 medium leeks, white and light green parts, halved lengthwise and sliced
3 tablespoons tomato paste
1 tablespoon fresh rosemary leaves, chopped
3 cloves garlic, chopped
Pinch crushed red pepper flakes
Two 15.5-ounce cans chickpeas, rinsed and drained
1 lemon, zest peeled in several long strips with a vegetable peeler, plus half of the lemon juiced
2 fresh bay leaves
1 Parmesan rind, about 3 inches long (optional), plus freshly grated Parmesan for serving
Kosher salt
1 1/2 cups ditalini

Steps:

  • Heat the olive oil in a medium Dutch oven over medium heat. When the oil is hot, add the carrots, celery and leeks; cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Clear a space in the center of the pot and add the tomato paste, rosemary, garlic and red pepper flakes. Let toast for a minute, then stir into the vegetables. Add the chickpeas, lemon zest, bay leaves, Parmesan rind, if using, 6 cups water and 1 1/2 teaspoons salt. Bring to a simmer and cook, uncovered, until the vegetables are tender, 18 to 20 minutes. Use a potato masher to mash some of the chickpeas until the broth appears creamy and slightly thick, leaving plenty of chickpeas whole, 6 or 7 mashes around the pot should do the trick. Add the ditalini and 1 cup water. Return to a simmer and cook until the ditalini is very al dente, about 7 minutes. Remove from the heat, stir in the lemon juice and let sit until the broth is thickened and the pasta finishes cooking, about 5 minutes.
  • Remove the bay leaves, cheese rind and lemon zest before serving. Season the pasta e ceci with salt, if needed. Serve with a drizzle of olive oil and a sprinkle of freshly grated Parmesan.

CECI E PASTA



Ceci E Pasta image

This is really Italian comfort food to me, without the guilt, because it's nutritious and packed with protein. I like to keep the ingredients on hand for a quick fix, especially when I am looking to forego meat.

Provided by JackieOhNo!

Categories     Pasta Shells

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

16 ounces medium pasta shells
1 cup yellow onion, chopped
2 garlic cloves, minced
1/4 cup olive oil
2 (15 ounce) cans chickpeas, rinsed and drained
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (or more to taste)
1 bay leaf
2 (14 1/2 ounce) cans diced tomatoes
1/2 cup fresh Italian parsley, chopped
1/4 cup parmesan cheese, grated (or more to taste)

Steps:

  • Heat water for pasta.
  • Saute onion and garlic in oil in covered skillet over low heat until very soft, about 10 minutes.
  • Add chick peas, salt, oregano, black and red peppers, and bay leaf to skillet. Crush half of the chick peas with the back of a wooden spoon.
  • Stir in tomatoes with liquid and parsley. Simmer, covered, 10 minutes.
  • Cook pasta according to directions while sauce is simmering.
  • Continue to simmer sauce uncovered to thicken slightly, about 3 minutes.
  • Drain pasta. Remove bay leaf from sauce. Pour sauce over pasta and toss.

Nutrition Facts : Calories 881.3, Fat 20, SaturatedFat 3.6, Cholesterol 5.5, Sodium 1336.3, Carbohydrate 146.4, Fiber 16.6, Sugar 10.3, Protein 30.4

PASTA E CECI EATING WITH THE SOPRANOS!



Pasta E Ceci Eating With the Sopranos! image

We love Pancetta and pasta, so when I see a recipe with some of my favorite ingredients, I jump. This is a great and easy dish from "Cooking with the Soprano's."

Provided by kiwidutch

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 ounces pancetta, chopped
1/4 cup olive oil
3 garlic cloves, finely chopped
1 pinch crushed red pepper flakes
salt
2 cups chopped canned tomatoes
2 (16 ounce) cans chickpeas
1/4 cup chopped fresh flat-leaf parsley
8 ounces spaghetti, broken into bite-sized pieces
fresh coarse ground black pepper

Steps:

  • In large pot, cook pancetta in oil over medium heat until lightly browned, about 10 minutes.
  • Add garlic and crushed red pepper and cook until garlic is golden.
  • Add chickpeas, tomatoes and parsley, bring to a simmer, and cook 15 minutes.
  • Crush some of the chickpeas with the back of a spoon.
  • Add 4 cups water to pot and bring to a simmer. Add pasta and salt to taste. Cook, stirring frequently, until pasta is al dente, tender yet still firm to the bite.
  • Add more water if necessary to prevent pasta from sticking to bottom of pot.
  • The consistency should be just loose enough to require eating with a spoon.
  • Let cool slightly before serving. Serve with coarsely ground black pepper.

Nutrition Facts : Calories 625.9, Fat 17.1, SaturatedFat 2.3, Sodium 837.4, Carbohydrate 99.5, Fiber 13.1, Sugar 4.1, Protein 19.9

PASTA E CECI (PASTA AND CHICKPEAS)



Pasta E Ceci (Pasta and Chickpeas) image

A nice refresher from Pasta Fagioli. Super satisfying, inexpensive and easy to make, I could live off this stuff, and often do.

Provided by Megohm

Categories     One Dish Meal

Time 1h10m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 18

4 ounces smoked pancetta, diced (or bacon)
1 teaspoon olive oil
1 medium onion, small dice
1 stalk celery, small dice
2 garlic cloves, minced
1 ounce pimiento, diced (or roasted red peppers)
1/8-1/4 teaspoon cayenne pepper or 1/8-1/4 teaspoon hot pepper flakes
1/4 teaspoon anchovy paste (optional)
1 (796 ml) can diced tomatoes (3-4 cups)
1 (156 ml) can tomato paste
2 cups chicken broth
1 1/2 teaspoons sugar
1 bay leaf
1 1/2 teaspoons dried basil
1 1/2 cups cooked chickpeas
1 1/2 cups small-cut pasta (or broken long-cut pasta, shells, ditalini, broken spaghetti, etc)
salt and pepper
water

Steps:

  • In a large, heavy-bottomed pot, add olive oil, and begin to saute the pancetta or bacon over medium-high heat. When sufficiently browned, remove all but 2 tsp or so of the fat.
  • Add onions and celery, sweat three minutes or so until they soften, add garlic, cook 1 minute or until fragrant. Add pimento (or roasted red peppers), cook for a minute or so, then stir in hot pepper flakes (or cayenne), and anchovy paste, if you're using it.
  • Add tomatoes, paste, and chicken broth, stirring until tomato paste is smooth. Add sugar, bay leaf and basil. Make sure it comes to a simmer if it already isn't, then turn heat down to medium-low, cover and let simmer for at least 40 minutes or so, stirring fairly frequently.
  • Add pasta, and a little extra water if needed (I went with a bit under 1.5 cups of additional water), stir, and simmer, till pasta is tender. You will need to stir pretty frequently, or else surrender yourself to bottom-stick-stew.
  • Top with some Parmesan or Romano.

Nutrition Facts : Calories 324.3, Fat 3.7, SaturatedFat 0.6, Sodium 991.5, Carbohydrate 60.4, Fiber 7.7, Sugar 9.6, Protein 13.9

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